Natural blue food coloring from spirulina for cold applications. Use this water-soluble color in compatible cooled frostings, glazes, whipped toppings and cold-processed desserts.
Keep spirulina blue out of hot batter
This formula is not recommended for high-heat baking or cooking. Add it after heating and cooling; do not assume it will retain blue color in a cake batter or during pasteurization.
Check the acidity of your recipe
Acidity can affect spirulina color. Avoid acidic or citrus-heavy mixtures unless your full formulation has been validated for this pigment. Follow product-specific guidance rather than adding a buffer or changing a food’s pH without a tested formula.
Measure a small color trial
The current general use range is 0.5–1% by weight. Confirm the current directions and percentage basis for your application, mix a small batch and record the final shade. A drop count does not establish the same amount across dispensing tools.
For a blue finish on cake, see our blue velvet cake with cooled frosting decoration. Review current product documents before choosing a color for plain chocolate or another fat-based recipe.
Food coloring questions
Can I use this color in cake frosting?
Use a compatible cooled frosting or icing and follow the current directions. Check the final shade in a small portion before coloring the whole batch. Coloring frosting does not establish performance in hot cake batter.
Which size should I choose for a trial or bulk order?
Compare the available sizes and prices above. Establish the recipe with a small trial before scaling. For larger quantities or formulation questions, ask about bulk food coloring.
Compare our natural food coloring collection for other shades and product-specific directions.
Product documents
For a lot-specific COA or formula-specific SDS, contact us with the product name, formula and bottle lot. Contact Dolce Flav.
Log in
